These candy and zesty lemon blueberry pancakes are gluten-free and grain-free, but they’re so gentle and fluffy! You aren’t going to consider that they’re gluten-free!
Desk of Contents
I really like pancakes when they’re hearty and never simply carriers of maple syrup 🙂 These gluten-free lemon blueberry pancakes are my newest pancake-making journey and use almond flour that make them a satisfying breakfast. They’re full of candy blueberries and have an ideal, tangy taste from lemon juice and zest. They’ve an ideal texture and taste — nobody will guess that they’re each gluten-free and grain-free!
You may make them much more fluffy by including a little bit little bit of membership soda to the batter as a substitute of the non-dairy milk. I take advantage of non-dairy milk for this recipe, however as you could have seen in my different gluten-free recipes, like my gluten-free muffins, I often add membership soda as one of many rising brokers. Including some air to gluten-free batter earlier than cooking or baking it helps it rise and get fluffy, and reduces the possibilities of gummy outcome.
When you like these pancakes, don’t miss my different vegan pancake recipes, like my sheet pan pancakes, banana oat pancakes, and cinnamon streusel pancakes! These are all both gluten-free or embrace an choice for making them gluten-free.
Why You’ll Love Lemon Blueberry Pancakes
- SO gentle and fluffy with sweet-tart blueberries and zesty lemon
- simple, 1-bowl batter
- gluten-free, grain-free, and soy-free
- 30-minute vegan breakfast
Extra Lemon Blueberry Goodness
Recipe Card
Gluten-Free Lemon Blueberry Pancakes
These candy and zesty lemon blueberry pancakes are gluten-free and grain-free, but they’re so gentle and fluffy! You aren’t going to consider that they’re gluten-free and grain-free.
Servings: 4
Energy: 282kcal
Substances
Dry Substances
- 1 cup (112 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Moist Substances
- 3 tablespoon (44.36 ml) non-dairy yogurt
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil
- 2 to three tablespoons non-dairy milk or use membership soda
To Add Later
- 1/4 cup (37 g) blueberries or extra, in order for you!
Directions
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In a bowl, add all the dry elements — that is the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and blend very well. Press and blend to interrupt all of the almond flour lumps, as a result of when you add the moist elements, these lumps can be more durable to combine in.
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Then, combine within the non-dairy yogurt, maple syrup, vanilla, lemon juice, and oil.
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Add 2 tablespoons of the milk/membership soda and blend in, and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk, and blend in. When you combine, it needs to be like a pancake batter. Let it sit for 5 minutes to thicken a little bit bit. We would like it to get a little bit thicker than pancake batter.
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Preheat a skillet over medium warmth, and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour, we do not need to prepare dinner it at actually excessive warmth. As soon as the skillet is scorching, add a little bit little bit of oil or vegan butter and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out a little bit bit. Then, prime it with some blueberries, and repeat for as many pancakes as will match into your skillet.
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Cowl the skillet with a lid. Overlaying the skillet permits the warmth to be trapped within the skillet and likewise provides a little bit little bit of steam and extra moisture to the pancakes, which is important for gluten free pancakes, as they’ll dry out actually rapidly.
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As soon as the pancakes are rising and the sides are beginning to set, open the lid, and flip them. Cowl once more with the lid, and proceed cooking for two minutes or extra, till the pancakes are golden on the opposite facet, as effectively.
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Repeat for all of the pancakes. Serve them with some vegan butter and maple syrup, as wanted, or some extra recent fruit on the facet.
Notes
This recipe is gluten-free and grain-free. It’s additionally soy-free, for those who use a soy-free, non-dairy yogurt and non-dairy milk.
Nuts: It’s actually tough to make this nut-free, as a result of the bottom of the recipe is totally almond, however you should use a unique nut flour, if in case you have an almond allergy, like cashew flour or macadamia nut flour.
Tapioca starch offers the most effective outcomes, however for those who don’t have tapioca starch, you should use a mixture of atleast 2 of cornstarch, potato, arrowroot starch
Vitamin
Vitamin Details
Gluten-Free Lemon Blueberry Pancakes
Quantity Per Serving
Energy 282
Energy from Fats 162
% Day by day Worth*
Fats 18g28%
Saturated Fats 1g6%
Sodium 227mg10%
Potassium 189mg5%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 5IU0%
Vitamin C 4mg5%
Calcium 160mg16%
Iron 1mg6%
* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
Substances
- blanched almond flour – Blanched almond flour gives you the most effective trying pancakes. When you can’t discover blanched, it’s OK, however the shade can be totally different. See substitute choices in recipe notes.
- tapioca starch – That is your binder. Tapioca starch offers the most effective outcomes, however for those who don’t have tapioca starch, you should use a mixture of cornstarch and one other starch, like potato or arrowroot.
- baking powder, baking soda, – To leaven the batter.
- lemon juice and zest – For that zesty, lemony taste!
- vanilla for traditional pancake taste
- non-dairy yogurt – Provides moisture and tang. salt balances the candy taste
- maple syrup – Provides extra moisture and pure sweetness.
- oil – Provides moisture and helps the pancakes brown.
- non-dairy milk – For extra moisture! Use membership soda as a substitute of even fluffier pancakes.
- blueberries – Candy blueberries are so good with this lemony batter!
Suggestions
- If you combine the dry elements, make sure that to interrupt up the almond flour lumps as a lot as doable, as a result of it is going to change into very tough to do this after you add the moist elements to the bowl.
- The batter needs to be barely thicker than pancake batter after mixing after which letting it sit for five minutes within the bowl.
- Overlaying the pan whereas cooking is vital. It traps the steam, which helps the pancakes come out so completely moist!
- These pancakes are fluffiest and softest when they’re recent, so serve instantly.
Make Gluten-Free Lemon Blueberry Pancakes
In a bowl, add all the dry elements — that’s the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and blend very well. Press and blend to interrupt all of the almond flour lumps, as a result of when you add the moist elements, these lumps can be actually onerous to interrupt down right into a batter.
So press with a spatula or a fork to interrupt all of the almond flour lumps, and blend them in. It’s also possible to sift the almond flour, for those who like, however as a result of the flour just isn’t as advantageous as all-purpose flour, you need to use a much bigger sifter. I often simply press very well, and it really works out simply advantageous.
Then, combine within the non-dairy yogurt, maple syrup, lemon juice, vanilla and oil.
Add 2 tablespoons of the milk/ membership soda and blend in, and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk, and blend in.
When you combine, it needs to be like a pancake batter. Let it sit for 5 minutes to thicken a little bit bit, and that’s the consistency we would like. We would like it to get a little bit thicker than pancake batter.
Preheat a skillet over medium warmth, and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour, we don’t need to prepare dinner it at actually excessive warmth, so you should definitely prepare dinner it over medium warmth. As soon as the skillet is scorching, add a little bit little bit of oil and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out a little bit bit. Then, prime it with some blueberries, and repeat for as many pancakes as will match into your skillet.
Cowl the skillet with a lid. Overlaying the skillet permits the warmth to be trapped within the skillet and likewise provides a little bit little bit of steam and extra moisture to the pancakes, which is important for gluten free pancakes, as they’ll dry out actually rapidly.
As soon as the pancakes are rising and the sides are beginning to set, open the lid, and flip them. Cowl once more with the lid, and proceed cooking for two minutes or extra, till the pancakes are golden on the opposite facet, as effectively.
Repeat for all of the pancakes, and serve them with some vegan butter and maple syrup, as wanted, or some extra recent fruit on the facet.
Regularly Requested Questions
This recipe is gluten-free and grain-free. It’s additionally soy-free, for those who use a soy-free, non-dairy yogurt and non-dairy milk.
It’s actually tough to make this nut-free, as a result of the bottom of the recipe is totally almond, however you should use a unique nut flour, if in case you have an almond allergy, like cashew flour or macadamia nut flour.
There are lots of totally different gluten-free flours that you should use, however I really like this mixture of almond flour with tapioca starch for gentle, fluffy outcomes!
